I grew up with my aunt making this magnificent salad, so no surprise that it also forms part of my childhood favourites list and it always reminds me of family and Christmas lunch. It is one of those dishes that everybody loves and if, for so some reason there are leftovers, they freeze exceptionally well. My aunt always makes these in a pressure cooker – I have never owned a pressure cooker so this recipe is for those of you like me. Don’t be tempted to add the salt during the cooking process, as it could leave the beans with a hard texture.
Sugar Bean Salad
500g packet sugar beans
3 litres water
125ml – 200ml sugar (to taste)
125ml brown spirit vinegar
- Soak the beans in lots of water overnight.
- Place the beans and water in a pot and bring to the boil. Turn the temperature down and simmer for 3 hours or until the beans are soft and you have a quarter of the liquid left. (Add additional water during the cooking process if necessary).
- Add the sugar (to taste), vinegar, butter and salt and stir through thoroughly to blend.
The sauce will thicken slightly when cool.
Submitted by: Christine de Villiers, Port Elizabeth